"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Appetizers & Hors D'oeuvres
Thread Tools Display Modes
Old 03-25-2006, 12:22 PM   #11
Sous Chef
Join Date: Sep 2004
Location: Midwest
Posts: 874
Originally Posted by Shunka
Grits are different than polenta in that one is not ground as finely. Grits are made from hominy which in turn is made from corn. To me the taste is somewhat different. It also matters if the grits are cooked properly; many do not cook them enough or they have only tried the "instant" grits. IMO the "instant" does not qualify as grits!! If you get the "quick cooking" and cook them longer, you will get a much better product. Polenta would work with this recipe but the grits are wonderful in this!! I've made this recipe quite a few times with grits.
I don't think I can get grits. Anybody know the German equivalent?

velochic is offline   Reply With Quote
Old 03-25-2006, 12:23 PM   #12
Chef Extraordinaire
buckytom's Avatar
Join Date: Aug 2004
Location: joisey
Posts: 18,585
der gritten?

in nomine patri, et fili, et spiritus sancti.
beidh ar la linn.
wisdom is often in short supply within ones' ego.
buckytom is offline   Reply With Quote
Old 03-25-2006, 07:42 PM   #13
Master Chef
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
In addition to the white vs. yellow corn difference, when I've had grits while dining out or when I've cooked them at home, I've always made them rather soft - like mashed potato consistency.

Polenta, on the other hand, I prefer much firmer. Firm to the point where I can cut into squares or rounds & pan-fry it.
BreezyCooking is offline   Reply With Quote
Old 05-28-2006, 06:50 AM   #14
Assistant Cook
Join Date: May 2006
Location: VA
Posts: 19
Send a message via AIM to dollop

I have made this recipe for several parties...and you can't believe how folks snarf them down!

For those of you who have never tried grits...you don't know what you're missing! Please give this a try!

dollop is offline   Reply With Quote
Old 05-29-2006, 06:20 PM   #15
Executive Chef
Join Date: Aug 2004
Location: Raton,NM, USA
Posts: 4,573
In the south they prefer grits to hashbrowns for breakfast they serve it with butter and salt & pepper.Its pretty good in fact, and as versatile as polenta.Definitly a comfort food.
jpmcgrew is offline   Reply With Quote
Old 05-29-2006, 06:39 PM   #16
Master Chef
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
I was introduced to grits back in 1994 when we first started house-hunting here in VA (from NY).

I was surprised to find grits on the breakfast menu of the local "Friendly's" chain restaurant, & enjoyed them thoroughly with my eggs & true "country" ham. Absolutely nothing like our "Friendly's" breakfasts back in NY - lol!!

What's funny is that the "Friendly's" that had grits on the breakfast menu was in Northern VA, yet the our "Friendly's" here in the Piedmont, south of there, has never had them. Go figure.

BreezyCooking is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:25 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.